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One slice of ginger and stout cake topped with ginger, with a glass of stout in the background. Tried & Tested

Ginger stout cake

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This beautiful rich cake is topped with a caramel icing that finishes the cake off perfectly. The golden colour of the icing makes the cake look like a glass of stout!

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:10
  • Skill level:easy

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Ingredients

For the cake

  • 350ml 11⅞ fl oz Stout
  • 200g 7⅛ oz Butter (unsalted)
  • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 75g 2¾ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 2tbsp 2tbsp Glucose syrup
  • 450g 16 oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 3tsp 3tsp Ginger (ground)
  • 2 2 Stem ginger
  • 2tsp 2tsp Bicarbonate of soda
  • Milk splash of

For the icing

  • 200g 7⅛ oz Butter (unsalted)
  • 300g 10⅝ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • Stem ginger chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 170°C (fan 160°C, gas mark 3). Grease and base line a 20cm round cake tin, dust with flour.

  2. Classic mode Step 2

    Place the stout, butter, sugars and syrup together in a large pan. Heat gently until the butter and sugar are melted.

    Ingredients for this step

  3. Classic mode Step 3

    Add the flour, ground ginger and stem ginger. Blend the bicarbonate and a little milk together in a small dish then add this mixture to the pan and beat well.

    Ingredients for this step

    • 450g 16 oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 3tsp 3tsp Ginger (ground)
    • 2 2 Stem ginger chopped
    • 2tsp 2tsp Bicarbonate of soda
    • Milk splash of
  4. Classic mode Step 4

    Pour the mixture into the prepared cake tin and bake for around 45 minutes. Check by inserting a skewer…if it comes out clean it is baked.

  5. Classic mode Step 5

    Remove from the oven and leave the cake to stand on a wire rack in the tin for 5 minutes before removing from the tin to cool completely.

  6. Classic mode Step 6

    Beat the butter until soft and gradually add the icing sugar. Beat until smooth. Spoon over the cooled cake keeping a little rough texture. Decorate with the chopped stem ginger. Serve in slices.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted)
    • 300g 10⅝ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
    • Stem ginger chopped